Ultimate Guide to Vegan Egg Substitutes
Get Crackin’: The Art of Plant-Based Baking without Walking on Eggshells
What I missed the most when I went vegan was eggs. Hands down. And in the first few months of beginning my vegan journey, It was all ‘get crackin’ over an omelette in Jamaica.
I didn’t want to compromise on my morals and health, so could I have my egg and eat it too? Turns out I can.
Breakfast burrito with vegan egg made from tofu.
If you’re looking for ways to elevate your vegan baking game, or you’re a well-seasoned plant-based chef, or you’re just starting on your journey to egg-free cooking, then mastering vegan egg substitutes is about creating delicious, cruelty-free, and cholesterol free recipes.
This comprehensive guide to egg alternatives will revolutionize your kitchen experience.
Why Replace Eggs in Recipes?
Eggs have been staples in baking for-everrrrr, providing structure, binding and emulsifying properties, and more. However, what if you’re following a vegan lifestyle, or have an allergy to eggs?
Finding suitable replacements is crucial.
I do love a good vegan egg substitute that’s easy to pick up from the grocery store too.
“The good news: Nature has an abundance of plant-based options that mimic eggs in your favourite recipes.”
Let’s solve for the “eggs are good protein” concern by including protein-rich alternatives. Here’s a breakdown:
Tofu has more protein per egg-sized serving, with less calories and fat, and zero cholesterol. Look to add in a variety and diversity of plant-based egg substitutes for optimal nutrition.
Variety in plant-based protein sources can add up to the essential amino acid requirements you’ll be needing when the carnivore trolls come to town, asking where you get all your amino acids from (facepalm: someone asked this of my tween-ager once at a dinner party. How brave of this grown man to pick on a 12-yo).
While we’re at it, let’s also include the choline argument and I highly recommend you read more on this here.
This post is about taking action in the kitchen. I’m saving the reason to not eat eggs for another day.
Baking with an egg swap has never been easier in quick breads and more. Don’t forget the chocolate chips!
What is the Role Eggs Play in Recipes?
Eggs have many important properties, especially in baking. Baking and cooking is a science, but baking especially is a lot like chemistry. If you change one ingredient the entire recipe changes instantly. And if you’re ambitious enough to try a recipe that has 7-8 eggs - you’re a magician! See my Amaretto Creme Gateau recipe for some Inspo — it can be done. ;)
When you find your recipe, try to identify the function that the egg(s) is/are serving. Eggs have a variety of properties, including:
thickening
emulsifying
binding
leavening
or adding moisture, flavour, richness, or colour
Tips for Baking Success
Start small: Begin by replacing one or two eggs in a recipe before attempting larger substitutions. A good warm-up is pancakes or crepes. Finding the balance with a fluffy pancake or a well-formed crepe is the best way to play chemist and give yourself credit, it takes skill. It happens to reduce the number of other ingredients, so it’s quick, cheap and easy.
Adjust liquid content: Sometimes the substitutions add more moisture than others, so be prepared to tweak your recipes with less substitute, or more dry ingredients. The last thing you want is trying to “mop up” after your failed attempt. It’s a battle that will go on forever.
Layer flavours: Choose neutral-tasting substitutes for savoury dishes and complement your sweet treats with fruit options, like banana or applesauce. Use your egg alternatives as an opportunity to add depth to recipes. Cinnamon with applesauce or vanilla with mashed bananas can elevate your recipe.
Adjust to texture changes: Vegan baked goods go hand-in-hand with gluten-free baking often. As a result, the texture, density, and other qualities will vary. Be prepared to enjoy a new way of eating your recipe and celebrate these unique qualities.
Know when to stop: Ugh. Every artist struggles with this. When to stop adding more paint. Well, this happens in the creative kitchen element, too. Know when the swap you’re using isn’t the right one. Be patient with yourself and prepare for some mishaps, mistakes and flops.
Use an egg substitute like chickpea flour + water + olive oil as a binder in veggie burgers.
Beyond Sweet; Get Savoury
Don’t limit your egg substitutions to just sweet baked treats. One of the best breakfasts out there for protein, healthy fats, and a variety of nutrients is Tofu Scramble. Using chickpea flour as a binder in veggie burgers is a great substitute for an egg too!
“There’s a vegan egg substitute for everything.”
A Feast for the Senses: Exploring Vegan Egg Substitutes
Each vegan egg substitute brings its own unique properties to the mixing bowl. There’s an alternative to the egg for every recipe: even eggs benedict! Try protein- and fibre-packed chickpea flour, or tofu; light-and-airy aquafaba, ripe mashed bananas, or leaven with baking soda & vinegar.
To get the full guide, click here to download.
Let’s look at some popular options.
Seed “Eggs”: Chia & Flaxseed
Expect your seeds to create a gel-like consistency when combined with water. Use in baking for binding properties in cookies, quick breads and more. Chia seeds are easy to use in vegan puddings by adding some vegan yogurt, soy milk, and fruit.
Pureed or Mashed Fruit
Mashing a ripe banana, using applesauce, or pumpkin puree aren’t new to the vegan world of baking. Most of us remember our grandmothers subbing one of these MVPs in when granny ran out of eggs.
They add sweetness to your recipes, so they are great for adding moisture and some binding properties to your baked goods.
Aquafaba
This one always feels a bit advanced or off-putting to the non-vegans out there. But, most people will take a fluffy meringue from aquafaba over raw egg whites any day of the week!
This liquid gold adds structure to mousses, meringues, and more. It can be used as a binder, emulsifier, or even leavening agent in some recipes.
Tofu - Firm & Silken
Depending on the texture you choose with your tofu, will create the egg texture you’re after. Silken or soft tofu is perfect for creating creamy texture in cheesecakes, custards, puddings, and pie fillings. The firmer tofu will have you wanting more when it comes to an alternative to scrambled eggs. Tofu scramble is divine and you never have to worry or stress about how under-cooked your tofu is - raw tofu is safe to eat. Use tofu to add moisture, richness, texture, structure, neutral flavour, and emulsifying.
Chickpea Flour
I love this one as a starting point for an omelette alternative. When I explored a candida-friendly diet years ago, chickpea flour was my go-to for a wheat flour substitute.
Savoury pancakes, scrambled, or as a vegan egg patty, or try in quiche, chickpea flour can be very versatile. But you’ll want to use it in a savoury application or you might be disappointed with using it in sweeter baked goods.
It has an egg-y flavour and while it’s in a flour form, it can provide some binding, thickening, and emulsifying properties to recipes.
Vegan Yogurt
I love tossing in some yogurt in recipes in need of leavening, like muffins. It’s acidity combined with an alkaline baking soda or powder, can cause it to leaven and add some air to your baking. Use it as a binder or to add moisture, as well.
Baking Soda, Cornstarch, Carbonated Water
Baking soda with vinegar works great in cakes to get some lift, add some bubbles and make for a lighter, airy cake batter.
Carbonated water also works wonders in lighter, fluffier cakes and baking.
Cornstarch with water can add some thickening to your recipes, as well as helpt to bind things. Use a cornstarch slurry in sauces to thicken them up. Or try in baking with recipes that need a binder.
Matching substitutes to recipes.
If you’re curious as to what to try where, I’ve created a guide based on my kitchen experience, playing scientist and trying things out. Experimenting will take you further than you could ever plan, so put the anxiety aside when you try a new egg-less recipe.
Get your Ultimate Vegan Egg Guide and let me know in the comments what you’re going to try first.
Share your baking adventures. What surprised you the most? Which flavours were compatible with your palate?
The world of vegan baking and cooking is rich in possibilities, you have to think outside of the conventional now and then and you’re ready for it!
